For the scones:,1. Preheat the oven to 400 degrees F.,2. Stir together the dry ingredients: flour, baking powder, salt, and sugar.,______,4. Stir the almond extract into the cream in a small bowl.,5. Make a well in the center of the flour mixture and pour in the cream mixture. Fold everything together just to incorporate; do not overwork the dough. You may need to add an additional tablespoon or so of cream to ensure all of the flour is moistened.,6. Fold the cherries into the dough. Hopefully they're nice and juicy, so they will bleed into the dough a little bit, which is just fine.,7. Instead of pressing the dough into a circular mound and then cutting into 'slices' like a pizza, I use this method to achieve the classic triangular shape: press the dough out into what is essentially a cubed cylinder. Meaning, a long rectangle that is the same length high as it is deep.,8. Cut the rectangle in half lengthwise, then cut each half in half again (to ensure even cutting of the rectangle - you are cutting it into quarters). You'll be left with 4 squares once you flip each 'slice' onto its side. Cut these squares in half on the diagonal to wind up with 8 triangular scones.,9. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.,10. Bake for 15 to 20 minutes until brown and then remove them from the oven and allow to cool slightly before applying the glaze.,To make the glaze:,1. Mix the milk and confectioners' sugar together in a microwave-safe bowl, stirring until the sugar dissolves. Add the butter and white chocolate chips (no need to stir). Nuke it in the microwave for 30 seconds on high.,2. Whisk the glaze to incorporate the white chocolate and smooth out any lumps. Return to the microwave for a few more seconds to fully melt the chips if needed. Mix in the extract.,3. Drizzle the glaze over the top of the scones and allow to set a minute or two before serving.